Dijon Roasted Cabbage

I’ll never forget the first time I tasted Dijon Roasted Cabbage. It was a chilly fall evening, and I was desperately seeking a warm, comforting side dish that would not only complement my meal but also make a statement on the table. As I took my first bite, the sweet, caramelized edges of the roasted cabbage mingled perfectly with the tangy notes of Dijon mustard. It was love at first taste! From then on, Dijon Roasted Cabbage became my go-to dish, especially during the fall when cabbage is at its best. I’d invite friends over for dinner, and they’d be amazed at how something so simple could be so delicious. Each wedge is a delightful combination of flavors and textures, and trust me, you’ll find it hard to resist going for seconds!

Everything You Need for Dijon Roasted Cabbage

Gathering the right ingredients is essential for creating the perfect Dijon Roasted Cabbage. Each component works harmoniously to enhance the natural flavors of the cabbage. This dish is all about simplicity and freshness, making it a delightful choice for any occasion.

• 1 head green cabbage medium, core removed and cut into 8 wedges – Cabbage is the star of the show here, providing a hearty texture and earthy flavor.
• 2 tablespoons olive oil – This oil helps to achieve that golden-brown roast while adding richness.
• 1 tablespoon Dijon mustard – The key ingredient that adds that lovely tang and brightness.
• 1 garlic clove crushed – Garlic enhances the overall flavor, giving it a warm, aromatic touch.
• 1/2 teaspoon black pepper freshly ground – A dash of spice to elevate the dish.
• Kosher or sea salt to taste – Essential for balancing flavors.
• 1 teaspoon caraway seeds – These seeds add a unique, warm flavor that pairs beautifully with the cabbage.

Making Dijon Roasted Cabbage

Now that you have all your ingredients ready, let’s dive into making Dijon Roasted Cabbage. This method will guide you through each step, ensuring you achieve delicious results every time.

1. Preheat your oven to 400 degrees Fahrenheit. This ensures that the cabbage will roast evenly and develop a beautiful caramelization.
2. In a small mixing bowl, whisk together the olive oil, Dijon mustard, garlic, black pepper, salt, and caraway seeds. This mixture will serve as a delicious coating for the cabbage.
3. Take the cabbage wedges and brush both sides generously with the oil mixture. Make sure each piece is well-coated to absorb all those lovely flavors.
4. Place the cabbage wedges on a large rimmed baking sheet. It’s essential to give them space so they roast evenly and don’t steam.
5. Sprinkle the remaining caraway seeds over the cabbage. This adds an extra layer of flavor and a nice crunch!
6. Cover the baking sheet with foil. This helps to trap moisture, allowing the cabbage to steam and roast at the same time.
7. Roast in the preheated oven for 45 minutes. During this time, the cabbage will soften and begin to caramelize.
8. After 45 minutes, carefully remove the foil. This step is crucial for achieving that lovely golden color.
9. Continue to roast for an additional 10 minutes or until the edges are lightly golden and the cabbage is tender. The aroma will fill your kitchen!
10. Once finished, take the baking sheet out of the oven and serve immediately. This dish is best enjoyed warm!

Tips and Variations

There are endless possibilities when it comes to enhancing your Dijon Roasted Cabbage. Here are some tips and variations to consider:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the roasted cabbage, but be aware it may lose its crunch when thawed.
• Pairing: This dish pairs beautifully with roasted meats or as a component in a vegetarian meal.
• Garnishing: Consider garnishing with fresh herbs like parsley or thyme for a pop of color and freshness.
• Adding Cheese: For a richer flavor, sprinkle some grated cheese like parmesan over the cabbage before serving.
• Spicy Kick: Add a pinch of red pepper flakes to the oil mixture for a spicy twist!

Serving Ideas for Dijon Roasted Cabbage

Serving Dijon Roasted Cabbage can be a delightful experience. Here are some ideas to enjoy this dish:

• As a Side Dish: Serve alongside roasted chicken or pork for a hearty dinner.
• Perfect for Fall: This dish is ideal for fall gatherings, serving as a flavorful addition to your holiday table.
• Lunch Options: Pair with grains like quinoa or farro for a filling lunch.
• Seasonal Pairings: Enjoy Dijon Roasted Cabbage with autumn vegetables like squash or sweet potatoes for a nutritious meal.
• With Dips: Serve cold as a unique appetizer with dips like hummus or tahini.

FAQ

Conclusion

Dijon Roasted Cabbage is truly a delightful dish that offers a perfect balance of flavors and textures. It’s easy to make and can elevate any meal, making it a go-to recipe for gatherings or cozy dinners at home. I encourage you to try making it tonight and enjoy the warmth and comfort it brings to your table!

Dijon Roasted Cabbage

The ultimate comfort food, Dijon Roasted Cabbage offers a perfect blend of crispy edges and tender centers, all infused with tangy mustard and savory spices. This easy weeknight dinner will not only impress your guests but also satisfy your cravings. Make it tonight for a warm, nourishing meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 120 kcal

Equipment

• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 head green cabbage medium, core removed and cut into 8 wedges
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic crushed
• 1/2 teaspoon black pepper freshly ground
• kosher or sea salt to taste
• 1 teaspoon caraway seeds

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit. This ensures that the cabbage will roast evenly and develop a beautiful caramelization.
• In a small mixing bowl, whisk together the olive oil, Dijon mustard, garlic, black pepper, salt, and caraway seeds. This mixture will serve as a delicious coating for the cabbage.
• Take the cabbage wedges and brush both sides generously with the oil mixture. Make sure each piece is well-coated to absorb all those lovely flavors.
• Place the cabbage wedges on a large rimmed baking sheet. It’s essential to give them space so they roast evenly and don’t steam.
• Sprinkle the remaining caraway seeds over the cabbage. This adds an extra layer of flavor and a nice crunch!
• Cover the baking sheet with foil. This helps to trap moisture, allowing the cabbage to steam and roast at the same time.
• Roast in the preheated oven for 45 minutes. During this time, the cabbage will soften and begin to caramelize.
• After 45 minutes, carefully remove the foil. This step is crucial for achieving that lovely golden color.
• Continue to roast for an additional 10 minutes or until the edges are lightly golden and the cabbage is tender. The aroma will fill your kitchen!
• Once finished, take the baking sheet out of the oven and serve immediately. This dish is best enjoyed warm!

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the roasted cabbage, but be aware it may lose its crunch when thawed.
• Pairing: This dish pairs beautifully with roasted meats or as a component in a vegetarian meal.
• Garnishing: Consider garnishing with fresh herbs like parsley or thyme for a pop of color and freshness.
• Adding Cheese: For a richer flavor, sprinkle some grated cheese like parmesan over the cabbage before serving.
• Spicy Kick: Add a pinch of red pepper flakes to the oil mixture for a spicy twist!

Keyword Dijon roasted cabbage recipe, easy roasted cabbage, fall recipes, Vegetarian Side Dish

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.